Chili with a Twist
One of the best things about things like chilis, soups, and stews is that they are so versatile and can be made into so many creative dishes that reflect tastes, unique cuisines, and different ethnicities. Chili is often associated with Tex-Mex or American food.
There are also great white chilis out there; some that have beans and some no beans. You can probably guess where I am going with this. Yes. Irish Chili. Change out a few main ingredients and add a few new things and you have something that is comforting and a little different at the same time.
Irish Chili
Serves 8
Ingredients
- 4 large Leeks Washed thoroughly to remove any grit. Rough chop both green and white parts. Reserve ½ cup of the green parts for garnish.
- 4 large Carrots Washed and skinned and chopped small
- ½ head Green Cabbage Washed and chopped small
- 2 stalks Celery Chopped small
- 1 Red Pepper Chopped small
- 2 lbs. lean Round Steak cut into bite-size pieces
- 1 lb. cooked Corned Beef cut into bite-size pieces You can cook your own or ask the deli for a single piece to cut up
- 1 bottle Guinness Stout
- 1 carton Beef Broth
- ½ cup Worcestershire Sauce
- 1 16 ounce can Crushed Tomatoes
- 1 16 once can Diced Tomatoes
- 4 tablespoons Chili Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Garic Powder
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- ¼ teaspoon Cayenne Pepper You can add more if you like more spice
- 2 tablespoons Olive Oil
- 1 tablespoon Horseradish
- 1 cup Sour Cream
- 1 cup Shredded Irish Cheddar Cheese
- Extra salt, pepper, and chili powder to taste
Directions
- In a large skillet, over medium heat, cook the cut round steak in 1 tablespoon of olive oil and season with salt and pepper. Add in the corned beef and cook for a few minutes until warmed through. Remove the meat from the pan and deglaze with the bottle of Guinness. Add in the beef broth and the add the meats back in and cook over medium for 20 minutes.
- While the meat cooks, in a large soup pot put in Olive Oil and the carrots, celery, and leeks and cook until soft. Add in the red pepper and cabbage and continue cooking until they are soft, as well.
- Mix in the cans of tomatoes, Cayenne pepper, black pepper, salt, garlic powder, onion powder, and chili powder. Cook for 5 minutes. Add in the Worcestershire sauce.
- Pour the contents of the skillet into the soup pot and stir until combined.
- Cover and let simmer on low for 1-2 hours, stirring occasionally. Continue to add salt, pepper, or spice to taste.
- Ladle into bowls or crocks to serve.
- Mix the horseradish with the sour cream and place a dollop in each serving and sprinkle with the cheddar cheese and green leeks.
Enjoy!
